Amazing Pulled PorkFrom aballen 6 years ago
- pork shoulder shopping list
- light brown sugar shopping list
- kosher salt shopping list
- cayenne shopping list
- pepper shopping list
- chili powder shopping list
- onion powder shopping list
- thyme shopping list
- white wine shopping list
- white wine vinegar shopping list
- honey shopping list
- fresh chopped garlic shopping list
- Worcestershire shopping list
How to make it
- The rub
- Mix all the dry ingredients. The typical rub is an 8:3:1 so 8 tablespoons brown sugar, three tablespoons salt, and one tablespoon other. I like to go 8:3:1 +1 as long as you keep this ratio you will be fine. You can change up the ingredients as you see fit, just make sure you base is 8 sugar and 3 salt. I like to go with 1/2 tbsp chili powder, and 1/2 cayenne. The important thing here is to make it your own
- For my 9 lb shoulder I went needed three batches of rub. Score the fatty side of the shoulder. Cover the shoulder in the rub, and seal it in a large freezer bag, leave it in the fridge overnight.
- In the morning you will see a lot of the juices have been sucked out of the meat by the salt... that is perfect, put it all in a roasting pan
- preheat your oven to 350 while you mix the wet stuff
- 1 cup of white wine
- 2 tablespoons white wine vinegar
- 2 tablespoon Worcestershire
- chopped garlic, you can never have enough garlic ;)
- some honey
- I recommend two portions of the wet stuff
- put the liquid in the pan with the shoulder, put it in the oven and drop the over to 220 degrees. expect to cook for 1.5 hours per lb, but it may take longer. Use an probe and cook till it hits 200 degrees internal temp. Slow cooking is the key here, the fat on top will slowly roast to a nice tasty "bark" and fat will just melt away from the meat.
- There is no need to open the oven, or baste the shoulder, it will stay moist, and soak up the brazing liquid as well, opening the oven will let a lot of the moisture out so resist the urge.
- Don't rush it, it will be worth the wait.
- once you hit 200 pull it out of the oven
- let the roast rest before you tear it up.
- The wet brazing liquid will have reduced with the fat to make the most amazing BBQ sauce you have ever had, I kid you not. if it got too think, or a little caramelized, de-glaze the pan with another glass of white wine.
- shred up the meat, I prefer doing it by hand
- taste the sauce, you can serve it on the side, or mix it in, its up to you
- this recipe is very easy, but takes some prep, and a lot of patience. It will be worth it. For what you spend on a pork shoulder, you can make it over and over tweaking things as you go and really making it yours
The Cookaballen Breinigsville, PA
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